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Lemon Poppy Seed Bundt Cake

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  • Level: Easy
  • Total: 1 hr 30 min (includes cooling time)
  • Active: 20 min
  • Yield: 8 servings
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Ingredients

Lemon Poppy Seed Bundt Cake:

2 1/4 sticks (18 tablespoons) unsalted butter, at room temperature, plus more for greasing the pan

2 1/2 cups all-purpose flour, plus more for the pan 

1/4 cup poppy seeds 

3 tablespoons lemon zest plus 1/3 cup fresh lemon juice

2 teaspoons limoncello 

4 large eggs, at room temperature, whisked

2 cups granulated sugar 

1 teaspoon baking powder 

1 teaspoon kosher salt 

1/2 teaspoon baking soda 

Strawberry-Vanilla Glaze:

1 cup confectioners' sugar

2 tablespoons strawberry jelly or preserves 

1 teaspoon vanilla bean paste or extract 

1 lemon, zested, plus 2 tablespoons fresh lemon juice 

Yellow and pink sprinkles, for garnish 

Directions

  1. For the lemon poppy seed Bundt cake: Preheat the oven 350 degrees F. Butter and flour a Bundt pan.
  2. Whisk together the poppy seeds, lemon zest and juice, limoncello and eggs in a bowl until combined.
  3. In a stand mixer fitted with the paddle attachment, add the flour, granulated sugar, baking powder, salt and baking soda and mix to combine. With the mixer on low speed, slowly add the 2 1/4 sticks butter 1 tablespoon at a time, mixing until a pea-sized crumble texture is achieved. Increase the speed to medium and slowly stream in the egg mixture and beat until combined. Increase the speed to medium-high and beat until light and fluffy, about 2 minutes. Pour into the prepared Bundt pan and smooth out the top.
  4. Bake until a cake tester comes out clean, about 40 minutes. Let cool for 30 minutes, then turn out onto a cake pedestal.
  5. For the strawberry-vanilla glaze: Whisk together the confectioners' sugar, strawberry jelly, vanilla and lemon zest and juice in a medium bowl until smooth. Pour over the cooled cake and top with the sprinkles.